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Eggs Benedict – Cali Style

Eggs Benedict – Cali Style

 

Eggs Benedict – Cali Style.  Californians put avocados on everything and label it ‘California style’. I wonder if there’s a ‘California style’ guacamole…

I made this one day because of a craving of tomatoes, eggs and avocados. And I love butter. And avocados tastes like butter.  And hollandaise sauce has LOTS of butter. Mmmm…butter.  Great to serve for a weekend brunch sometime.

Of course, this time you can see I’m cheating – I’m using a powder packet of Hollandaise. Sure, everything is better with homemade ingredients, but I just didn’t feel like it. OK??

Eggs Benedict  – Cali Style (serves 2-4)

printable recipe

Ingredients:

  • 1 avocado, sliced
  • 1 tomato, sliced to fit each muffin
  • 2 english muffins, sliced in half
  • 4 eggs
  • 1/2 tsp. vinegar
  • salt
  • pepper

* To make Hollandaise sauce, follow the directions on the packet, or for homemade sauce, go here.

Directions:

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To slice an avocado in half, run the knife vertically around the entire fruit.

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Pull it apart.

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Using a little pressure, tap the knife into the pit to remove it.

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Using a small knife (or in my case, a mini cheese spreader) gently loosen the sides of the flesh from the skin.

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Don’t mind the cuts I already made, I got a little ahead of myself.

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Flip upside down and squeeze. The flesh should come out easily.  Slice thinly.

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Slice tomatoes into 4 thin slices. Smear a little bit of extra avocado onto each muffin to prevent the tomatoes from sliding off later.  Salt the tomato and place onto each muffin.

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In a toaster oven, or regular oven, toast for 5 minutes. Then set to broil for 2 minutes.

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To poach an egg, fill a medium sized pot with 1/3 water.  Add a 1/2 tsp. of vinegar.  The vinegar will help make the poached egg more solid.  Heat the water just BEFORE it hits the boiling point.  It should be steaming and just about to boil.  Using a slotted spoon, swirl the water making a slow circular pattern. Crack one egg into a cup, and carefully pour the egg into the cyclone.

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Use your slotted spoon to stir the water gently in a circular motion, but not too fast. This will help the egg retain it’s shape when being poached.

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Stir for 45 seconds, and scoop the egg out into a dish.  Repeat.

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Assemble your Benedicts. Place avocado slices on top of the tomato, add poached egg on top.

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Generously drizzle Hollandaise sauce.  Salt and pepper to taste. Sprinkle parsley on top (optional).

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My husband asked me if I was done taking pictures, like, 6 times. Of course, as I hurried I ruined my perfect picture by wrecking the last poached egg.  See the yolk ooze out? Oh well.

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As you can see, he was happily eating the evidence of my mistake.

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